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Shiro Kashiba is an award-winning sushi chef trained in Tokyo's Ginza district at one of Japan's elite sushi restaurants. He opened the first sushi bar in Seattle, WA, in 1966 and pioneered a sushi boom in the Pacific Northwest, opening several restaurants and training future sushi chefs in his kitchen. He is a staunch advocate of using local ingredients and serves locally sourced sushi and Japanese cuisine at his popular Seattle sushi bar, Shiro's. Ann Norton is a Seattle-based fine artist specializing in photography.
Three days a week you'll find Seattle's pre-eminent sushi chef right where he wants to be: standing behind his sushi bar, celebrating the fact that at 70, he's doing what he dreamt of doing as a grade-school boy in Kyoto. These days (Kashiba) has something else to celebrate, and so do we: the publication of his memoir, Shiro: Wit, Wisdom and Recipes from a Sushi Pioneer. Beautifully photographed and illustrated, filled with memories spanning seven decades and two continents, the book chronicles his years spent as a sushi apprentice in Tokyo's Ginza district and brings us up-to-date with Seattle's contemporary sushi scene -- The Seattle Times <p> (Kashiba's) appreciation of local sea life--and his serious concern for its survival--permeates the book, which itself is awash in gorgeous illustrations, vintage photos, and recipes and tips from the sushi master. Forty-five years after landing in Seattle, now boasting legions of regular customers (including Bill and Melinda Gates
